Ricotta Beef Stuffed Pasta Shells

Stuffed Shells with Ricotta and Meat Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Jumbo pasta shells: Cook the shells just until al dente. They’ll continue cooking in the oven, and slightly firm shells are much easier to fill without tearing.
Ground beef: Lean ground beef works well here because there’s less grease to drain before adding it to the ricotta mixture.
Ricotta cheese: This makes up the creamy base of the filling and gets mixed directly with the beef, egg and other cheeses.
Mozzarella and provolone: Both go into the ricotta filling, with the rest sprinkled over the shells before baking.
Parmesan: Adds a sharper, saltier cheese flavor to the filling. Keep a little extra around for serving if you like.
Marinara sauce: Use your favorite jarred marinara or homemade sauce. Some goes underneath the shells and the rest is spooned around them before baking.
Egg: Helps bind the ricotta, beef and cheese filling.
Seasonings: Italian seasoning, garlic powder, onion powder, salt and black pepper season the filling without adding extra moisture.
Parsley: An optional fresh garnish for serving your ricotta and beef stuffed shells.

How to Make Stuffed Shells with Meat

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the shells: Cook the jumbo pasta shells according to the package directions until al dente, then drain.
Brown the beef: Cook the ground beef in a skillet, drain off the excess grease and let it cool slightly.
Make the filling: Combine the ricotta, some of the mozzarella and provolone, Italian seasoning, garlic powder, onion powder, egg and parmesan. Season with salt and pepper, then mix in the cooled ground beef.
Fill the shells: Spread ½ Cup marinara sauce over the bottom of a greased 9 x 13-inch baking dish. Fill each shell with the beef and ricotta mixture and arrange them in the dish.
Add the sauce and cheese: Spoon the remaining marinara around the shells and sprinkle the remaining mozzarella and provolone over the top.
Bake: Cover with foil and bake at 350 degrees F for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and beginning to brown.

Substitutions and Variations

Try Italian sausage: Replace some or all of the ground beef with mild or hot Italian sausage.
Add spinach: Mix some chopped spinach into the ricotta filling. If using frozen spinach, thaw and squeeze it very well first so it doesn’t water down the filling.
Use another ground meat: Ground turkey or pork can replace the beef.
Add some heat: Add crushed red pepper flakes to the beef and ricotta filling or use a spicy marinara sauce.
Try cottage cheese: Cottage cheese can replace some or all of the ricotta if that’s what you prefer. Drain it first if it’s particularly wet.

Serving Suggestions

Appetizers: Start your meal with antipasto skewers or tomato burrata bites.
Side dishes: Serve a green goddess salad or smoked asparagus on the side, or perhaps a fennel and asparagus salad.
Dessert: Finish with orange bars.

How to Store

Store: Keep leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the stuffed shells for up to 3 months. The ricotta filling can also be frozen separately, although it may be slightly softer after thawing.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat individual portions in the microwave or cover the shells and warm them in the oven until heated through.